Red and Green Grape Crisp |
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Prep Time: 30 Minutes Cook Time: 90 Minutes |
Ready In: 120 Minutes Servings: 10 |
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Ingredients:
6 lb seedless grapes (preferably a mix of red and green; 4 quarts) |
3/4 cup granulated sugar |
1/4 cup fresh lemon juice |
1 teaspoon cinnamon |
1/4 cup cognac or other brandy |
3 tablespoons cornstarch |
3/4 cup all-purpose flour |
3/4 cup packed light brown sugar |
3/4 cup old-fashioned rolled oats |
1 stick (1/2 cup) cold unsalted butter, cut into bits |
1/4 teaspoon cinnamon |
1/4 teaspoon salt |
1 cup coarsely chopped pecans |
accompaniment: crème fraîche, vanilla ice cream, or lightly sweetened whipped cream |
Directions:
1. Make filling: Toss grapes with sugar, lemon juice, and cinnamon in a wide 6- to 8-quart heavy pot. Bring to a boil, covered, over moderate heat, stirring occasionally. Continue to boil, covered, stirring occasionally, until grapes begin to burst, 20 to 30 minutes.
2. Transfer grapes with a slotted spoon to a colander set over a bowl and drain 15 minutes, then return juices in bowl to pot.
3. Preheat oven to 425°F. Boil juices, uncovered, until syrupy and reduced to about 2 cups, 20 to 25 minutes.
4. Stir together Cognac and cornstarch until smooth and whisk into grape syrup. Boil, whisking constantly, 1 minute. Stir grapes into syrup, then spoon filling into a 3-quart shallow baking or gratin dish.
5. Make topping while juices are reducing: Pulse together flour, brown sugar, oats, butter, cinnamon, and salt in a food processor until mixture resembles coarse meal. Transfer to a bowl and stir in pecans.
6. Bake crisp: Sprinkle topping evenly over filling and bake in middle of oven until topping is golden brown and filling is bubbling, about 20 minutes.
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